Posts Tagged ‘reduced risk’

Lise Alschuler, Naturopathic Physician, Discusses Prevention and Treatment of Cancer

Sunday, December 20th, 2015

LiseHeadshotStripedShirtLise Alschuler is a naturopathic doctor with board certification in naturopathic oncology and has been practicing since 1994. She graduated from Brown University with an undergraduate degree in Medical Anthropology and received a doctoral degree in naturopathic medicine from Bastyr University. Dr. Alschuler is past-President of the American Association of Naturopathic Physicians and a founding board member and current President of the Oncology Association of Naturopathic Physicians. She also currently serves as President Emeritus on the board of the Naturopathic Post-Graduate Association. Dr. Alschuler works as an independent consultant in the area of practitioner and consumer health education. She is the Executive Director of TAP integration, a nonprofit educational resource for integrative practitioners. She maintains a naturopathic oncology practice out of Naturopathic Specialists , based in Scottsdale AZ. Previously, she was the department head of naturopathic medicine at Midwestern Regional Medical Center – Cancer Treatment Centers of America. She was also the clinic medical director and botanical medicine chair at Bastyr, as well she was on the faculty of Southwest College of Naturopathic Medicine. The American Association of Naturopathic Physicians recognized Dr. Alschuler in 2014 as Physician of the Year. She also received an honorary degree from the Canadian College of Naturopathic Medicine and the Joseph Pizzorno Founders award from Bastyr University in the same year.

Dr. Alschuler is the co-author of The Definitive Guide to Cancer and The Definitive Guide to Thriving After Cancer. She co-created, and co-hosts a radio show, Five To Thrive Live! on the Cancer Support Network about living more healthfully in the face of cancer. She calls Tucson AZ and Chicago, IL home. Learn more at

Can Components in Celery Kill Lung Cancer Cells?

Wednesday, October 8th, 2014


A new study published in PubMed concluded that celery killed up to 86 percent of lung cancer cells in vitro. It has also been found effective in killing ovarian, pancreatic, prostate, breast. and liver cancer cells because of the anticancer compound called apigenin. Researchers found that by eating just two medium stalks of celery two or three times a week they could reduce the risk of lung cancer by 60%. However, researchers are not sure if results are due to the apigenin or if it works in coperation with other compounds found in celery. They also said “Apigenin widely inhibits cell proliferation of vartious lung cancer cell lines in a dose-dependent manner and the combination treatment of apigenin and antitumor drugsis very effective in human lung cancer cells, and Nrf2-ARE pathwaymay contribute to the mechanism.” In previous studies they found  “an inverse relationship between vegetable and fruit intake and lung cancer risk in both strata of current and never smokers.” Found also were women who ate plenty of apigenin in their diets were more likely to reduce the risk of developing breast cancer by 1%. and ovarian cancer by 20%. It is believed that apigenin may work by reducing the possibility of cancerous tumors growtrh by decreasing the vascular endothelial and decreasing the glucose uptake–minimizing the cycle of cancer cell formation in the pancreas. the researchers encourage everyone to eat celery but caution people to eat organic because celery is ofter drenched with pesticides.


Can a Tomato Rich Diet Reduce Prostate Cancer Risk?

Wednesday, September 3rd, 2014


A new study published in Cancer Epidemiology, Biomarkers and Prevention concluded that men who eat over 10 portions of tomatoes a week have an 18 per cent lower risk of developing prostate cancer. To evaluate lifestyle and dietary habits and prostate cancer researchers assessed 1,806 men between age 50 and 69 with prostate cancer anc compared them with 12,005 men who were cancer free. This was the first study to evaluate a dietary index that consisted of dietary components that have been linked to prostate cancer—calcium, selenium and foods rich in lycopene. They found that men who had optimal intake of these dietary components had a lower risk of prostate cancer. Most effective were tomatoes and  its products such as tomato juice and baked beans with an 18 percent risk reduction in men who ate over 10 servings a week. Lycopene, an antioxidant that fights off toxins that can cause DNA and cell damage, is thought to be the the likely component in tomatoes but further research is needed to validate these findings.

Researchers studied physical activity, diet and body weight for cancer prevention but only the high intake of fruits, vegetables and dietary fiber were found to be assocviated with a reduced risk of prostate cancer.


Can Red Wine Reduce the Risk of Cancer?

Wednesday, December 19th, 2012

A recent study presented at the Resveratrol 2012 Conference concluded that a chemical found in red wine, resveratrol, could reduce the risk of cancer.  This followed a long history of the chemical being linked to cancer prevention dating back to 1997 when researchers reported that mice were given a known carcinogen resisted developing skin cancer after topical applications of resveratrol.  Several other animal studies have shown similar results with gastrointestinal and mammary tumors.

The current researchers suggest that a daily dose of resveratrol, equivalent to two glasses of red wine, can decrease the risk of bowel cancer by 50% based upon laboratory models. The conference brings together  the world experts in resveratrol and research is ongoing to evaluate  the  impact of resveratrol on cancer, heart disease, diabetes, neurological disease, and life extension. Over 65 lectures, presentations and poster by different researchers were presented at the conference.  The researcher said “With all of the exciting new studies that are being done—especially the clinical trials—I hope we’ll have a clearer picture in the next few years.”